Prep 10 mins
Cook 5 mins
Although 300g seems like a lot of watercress don't forget that it will shrink during cooking. This dressing is tasty on all green vegetables, my favourite is with soy beans and runner beans. From the BBC
- 4 bunches watercress, about 300g
- 3 tablespoons tahini paste
- 2 tablespoons white miso
- 1 tablespoon soy sauce
- Blanch the watercress quickly in boiling water until just softened, but still with a little bite. Remove and rinse in ice-cold water. Drain, pat dry and chop roughly.
- Combine the tahini, miso and soy sauce. Pour over the watercress (keep any extra for dressing other vegetables, it'll keep for a couple of weeks in the fridge).
Delicious but oh so salty! To be fair, I used red miso as it was what I have on hand. I used about 1/4 cup super hot water to make it blend better, be thickly pourable and to dilute a bit. Used about a tablespoon a serving - tastes great but I need to work out something not quite so salty.
This dressing was amazing. I bought just about 300 grams of Creasy Greens (Watercress- as it is called in the Southern US) and this dressing was great. We couldn't stop nibbling at it, it never made it to the table! I steamed the greens instead of blanching.